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Listed in: VINTAGE - FLEISHMANN'S YEAST / Bread
Bran Bread made after this recipe is tasty and brimful of Bread-goodness—just the loaf to appeal to an epicure. The addition of one cup of raisins imparts richness and affords a pleasant change.
2 cakes Fleischmann’s Yeast
2 cups milk, scalded and cooled
1 cup lukewarm water
1/2 cup molasses
7 cups flour
5 cups bran
4 tablespoonfuls lard or butter
2 teaspoonfuls salt
Dissolve the yeast in the lukewarm liquid. Add molasses and four cups sifted flour. Beat well. Then add the bran, lard or butter, balance of flour, or enough to make a dough that can be handled, and the salt.
Knead well, cover, let rise until double in bulk— about two hours. Divide into three loaves. Place in well-greased pans. Cover and let rise about forty-five minutes or until double in bulk. Bake forty-five minutes in a moderate oven.
Note—The addition of one cup of raisins to the bran bread dough provides a very pleasant occa¬sional change.
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